Halloween Bleeding Cupcakes

5 from 1 vote

Halloween Bleeding Cupcakes

Take a bite out of these Halloween Bleeding Cupcakes and enjoy a wonderful "bloody" surprise inside. The bright red colored filling and the rich black chocolate cupcakes are a treat that's perfect for Halloween. -Dracula approved.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 360kcal

Author: Nicole Durham

Cost: Recipe $14.12 / Serving $0.59

Equipment

Ingredients

Black Buttercream

1 cup unsalted butter, softened ($1.98)
2 teaspoons vanilla extract ($0.06)
¾ cup black Dutch cocoa powder ($3.47)
4 cups powdered sugar ($1.44)
1-3 tablespoons milk ($0.03)

Red Cream Cheese Filling

8 ounces cream cheese, softened ($1.86)
¼ cup unsalted butter, melted ($0.50)
½ teaspoons vanilla extract ($0.01)
1 large egg ($0.15)
1-2 teaspoons red food coloring ($0.02)
1 cup powdered sugar ($0.36)

Black Cupcakes

½ cup unsalted butter, softened ($0.99)
1 ¼ cups granulated sugar ($0.54)
1 tablespoons black food coloring ($0.06)
2 teaspoons vanilla extract ($0.06)
2 Large eggs ($0.30)
2 ⅓ cups all-purpose flour ($0.33)
¼ cup black Dutch cocoa powder ($1.12)
½ teaspoon baking powder ($0.02)
½ teaspoon baking soda ($0.01)
2 tablespoons vinegar ($0.08)
1 cup buttermilk ($0.73)

US Customary - Metric

Instructions

Make black buttercream. In a large mixing bowl, cream together the butter and vanilla until fluffy. Add the black cocoa powder and mix until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add milk a little at a time until the desired consistency is reached. Cover and refrigerate until ready to use.
Make red filling. In a mixing bowl, beat the cream cheese and melted butter until smooth. Add the vanilla extract and egg and mix until incorporated. Add 1 teaspoon of red food coloring and the powdered sugar, mixing until smooth. Add additional food coloring if a deeper red is desired. Cover and refrigerate until ready to use.
Preheat. Preheat the oven to 350°F and line a muffin pan with paper liners.
Mix wet ingredients. In a large mixing bowl, cream together the butter, granulated sugar, black food coloring, and vanilla extract until fluffy. Beat in the eggs one at a time until smooth.
Mix dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
Combine batter. Stir the vinegar into the buttermilk. Add one-third of the dry ingredients to the wet mixture, followed by one-third of the buttermilk. Continue alternating, ending with the dry ingredients, and mix until fully combined.
Fill cupcakes. Spoon about 1 tablespoon of batter into each muffin cup and spread to cover the bottom. Add a heaping teaspoon of red filling to the center, then top with more batter until liners are about two-thirds full.
Bake. Bake for about 15 minutes, or until a toothpick inserted into the cupcake portion comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost and serve. Frost cooled cupcakes with the black buttercream and decorate with themed sprinkles if desired.

Notes

Cocoa substitution. Regular cocoa powder can be used, but the cupcakes will be dark brown instead of black.
Black color. Achieving a true black color requires a generous amount of black food coloring in both the batter and frosting.
Storage. Refrigerate cupcakes in an airtight container for 3 to 4 days due to the cream cheese filling.
Freezing. Freeze unfrosted or fully assembled cupcakes in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Food safety. Cupcakes can sit at room temperature for a few hours when serving, but should otherwise be refrigerated.

Nutrition